The survival pattern of bacteria during heating and cooling of food prepared in bulk

The survival pattern of bacteria during heating and cooling at ambient temperature of ~10kg dalca has been studied in order to gain the proper time and temperature of cooking food prepared in bulk. ~10kg “dalca" was cooked using gas stove for 120min and cooling in pot at ambient temperature for...

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Bibliographic Details
Main Authors: Arnieyantie, A. H., Noryati, I., Norfezah, M.N., Anderson, N.
Format: Conference or Workshop Item
Language:English
Published: 2014
Subjects:
Online Access:http://repo.uum.edu.my/13339/1/56.pdf
http://repo.uum.edu.my/13339/
http://www.thic-uum.com/
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Summary:The survival pattern of bacteria during heating and cooling at ambient temperature of ~10kg dalca has been studied in order to gain the proper time and temperature of cooking food prepared in bulk. ~10kg “dalca" was cooked using gas stove for 120min and cooling in pot at ambient temperature for 6 hours (360min).Time/temperature profile was recorded using data logger placed at the center of ~10kg dalca.Survival curve was plotted against time/temperature during heating and cooling. Increased in heating time and temperature resulted in increased numbers of bacteria destruction and E.coli spiked.Higher TPC count( 5.4 Log CFU/g) after internal temperature reached 76°C shows that insufficient heating hence further heating time is needed to ensure safety of the food (less then 5 Log CFU/g) which only can be achieved after the internal temperature reached 92°C.The 6 Log reduction or 6D destruction of E.coli is achieved after internal temperature reached 66.6°C.Increased in TPC count was shown after 2 hours cooling at ambient temperature indicated the germination of bacteria.